Coconut Pecan Filling And Topping Recipes

COCONUT PECAN FROSTING I

Coconut Pecan Frosting I image

Traditional frosting and filling for German Chocolate cake.

Provided by Marsha

Categories Desserts Frostings and Icings

Time 35m

Yield 12

Number Of Ingredients 6

Ingredients

1 (14 ounce) can sweetened condensed milk
3 egg yolks
½ cup butter
1 ⅓ cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract

Steps:

In a heavy 2 quart saucepan over medium heat, cook the condensed milk, egg yolks, and butter 10 minutes, stirring constantly, until bubbly. Remove from heat, and stir in the coconut, pecans, and vanilla.
Allow to cool for 15 minutes before spreading on cake.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 23.5 g, Cholesterol 82.7 mg, Fat 20.5 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 9.8 g, Sodium 121.4 mg, Sugar 21.2 g

COCONUT PECAN FROSTING II

Coconut Pecan Frosting II image

This frosting is great on many cakes, not the least of which is German Chocolate Cake.

Provided by AUNT B

Categories Desserts Frostings and Icings

Time 15m

Yield 12

Number Of Ingredients 7

Ingredients

1 cup evaporated milk
1 cup white sugar
3 egg yolks
½ cup butter
1 teaspoon vanilla extract
1 ½ cups flaked coconut
1 cup chopped pecans

Steps:

In a saucepan over medium heat, combine milk, sugar, egg yolks, butter and vanilla. Cook, stirring frequently, until thickened. Remove from heat and stir in coconut and pecans.

Nutrition Facts : Calories 279.6 calories, Carbohydrate 25 g, Cholesterol 77.6 mg, Fat 19.5 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 9.2 g, Sodium 105.1 mg, Sugar 22.6 g

COCONUT-PECAN LAYER CAKE

Coconut-Pecan Layer Cake image

This dreamy cake is as beautiful as it is delicious! A sweet coconut filling sits between layers of coconut-pecan cake and is topped with a rich frosting.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h15m

Yield 10

Number Of Ingredients 17

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups canned coconut milk (not cream of coconut)
1/3 cup vegetable oil
3 egg whites
1/2 teaspoon coconut extract
1 cup finely chopped pecans
1 cup half-and-half
1/2 cup granulated sugar
2 tablespoons cornstarch
2 egg yolks
2 tablespoons butter
1/2 teaspoon vanilla
1 cup flaked coconut
2 cups whipping cream
1/4 cup powdered sugar
1/2 cup flaked coconut, toasted
Pecan halves, if desired

Steps:

Heat oven to 350°F. Grease 3 (8-inch) round cake pans with shortening; lightly flour.
In large bowl, beat cake mix, coconut milk, oil, egg whites and coconut extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in chopped pecans. Pour batter into pans.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
Meanwhile, in 2-quart saucepan, mix half-and-half, granulated sugar, cornstarch and egg yolks with whisk. Heat to boiling over medium heat, stirring constantly; boil 1 minute. Remove from heat; stir in butter and vanilla. Stir in 1 cup coconut. Cover; refrigerate 1 hour.
On serving plate, place 1 cake layer, rounded side down; spread with half of the filling. Top with second layer, rounded side up; spread with remaining filling. Top with third layer.
In chilled large deep bowl, beat whipping cream and powdered sugar with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until soft peaks form. Spread whipped cream on top and side of cake; sprinkle top with toasted coconut. Arrange pecan halves around top edge of cake.

Nutrition Facts : Calories 540, Carbohydrate 70 g, Fat 10, Fiber 2 g, Protein 4 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 450 mg

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